Emily's Herb Roasted Chicken and Vegetables

By ccavaletti

Ingredients

• 6 bone-in chicken pieces
• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon garlic salt
• 4 medium red-skin potatoes, quartered
• 1 (8 ounce) package peeled baby carrots
• 1 medium onion, cut in eighths

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.

Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.

Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.

Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

Tips:

To line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.
Fresh herbs can be substituted for dried. Use 1 tablespoon fresh for each teaspoon dried herbs.
Before putting a foil-covered dish in the oven, fold back one corner. This allows the heat to circulate and lets everything cook evenly, enhancing those roasted flavors.